Breast of Duck with Cracked Peppercorns and Honey

Posted by Darby on August 25, 2009 under Main, Shiraz Viognier | Be the First to Comment

This recipe for duck breasts (magrets) cooked in a sweet dark sauce is provided by James Hook of Lazy Ballerina Wines

Ingredients
4 duck breasts
1 tsp dark honey
black peppercorns
salt and pepper
Demi glaze
200mls demi glaze or reduced chicken stocks (1l reduced to 200mls)
1glass Lazy Ballerina Shiraz Viognier
150g blackcurrants (ideally fresh but frozen are fine)
12 shallots
2 large potatoes
Method
Heat the demi glaze and add the Shiraz/Viognier and 150gms of blackcurrants and cook until the blackcurrants breakdown, pass through a sieve and back into a saucepan, keep warm.
Peel the potatoes and make 4 slices about 15 mm thick. Boil potatoes slices for 10 minutes and then add to a frying pan with a little oil and cook until brown on both sides.
Add a tablespoon of honey to a saucepan and then 12 whole shallots, cook over low heat for 15 minutes.
Season the skin of the duck breast with salt and pepper. Lightly oil pan, place duck skin side down and cook slowly over medium heat for about 8 minutes or until the skin has browned. Turn duck over and brush the honey on the skin and sprinkle cracked peppercorn over honey and turn back to skin side down. Cook until the honey has caramelized and allow to stand for 5 minutes.
To serve
Place a potato slice in the centre of the plate and 3 shallots on the top of the potato. Pour sauce around the potato and shallots. Slice the duck breast into 6 cubes (cut the breast in thirds and then slice the thirds in half). Place the pieces of duck breasts around the edge of the plate and add blackcurrants between each duck breast.
Wine
A rich and fruity wine is best for this dish. James suggests a Lazy Ballerina Shiraz Viognier.